Method 1. Prepare the rice following package directions, omitting any suggested fat or salt. 2. Preheat oven to 190º C. 3. In the meantime, wipe the mushrooms clean and if they have large stalks, remove the stalk and chop finely. 4. Heat the oil in a non-stick pan and gently cook the diced pepper until softened. Add the sliced spring onions and diced mushroom stalk, if using, and cook for a few minutes. Stir in the cooked, drained rice and crushed cashew nuts and mix well. 5. Set the mushrooms on a baking tray and top each mushroom with rice mixture. Any excess rice can be placed in an oven-proof dish and cooked alongside the mushrooms. 6. Bake for 15 minutes.